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This Homemade Sugar Cookie Peach Cobbler is made with juicy peaches tossed in sugar and topped with a soft, buttery sugar cookie crust, then baked until golden. Serve it warm with a scoop of vanilla ice cream for the best peach cobbler recipe with a sugar cookie twist!
It is September and Fall is right around the corner, but I am still tempted by the fresh, juicy peaches at the grocery store right now, so I had to sneak in one more peach recipe until we switch to all things pumpkin and apple.
Recently, I was able to order a huge box of fresh peaches straight from Palisades, Colorado, which is famous for its peaches. They were the juiciest peaches, and I made so many delicious peach desserts with them!
There’s nothing quite like warm peach cobbler fresh out of the oven—the juicy fruit bubbling underneath, the sweet topping golden and crisp. This version leans into summer flavor by using fresh peaches tossed in sugar and cornstarch, then topping them with a simple sugar cookie–style crust made from melted butter, sugar, flour, and baking powder.
There are two schools of thought when making cobbler — you have the peach cobbler with the biscuit topping and the peach cobbler with the buttery and sweet sugar cookie topping. Both are amazing and it depends on your preference but if you were to ask me my personal favorite? It has to be sugar cookie peach cobbler recipe!
I have been making it for years and use it on my cherry cobbler recipe and my berry cobbler recipe. I love the sugar cookie topping made with only butter, sugar, flour, and baking powder. That’s it! It is super simple but has that perfect crisp, buttery cookie on top of fresh peaches. You can’t go wrong!
Recipe Testing:
Now, I have made this cobbler topping many times, but I wanted to do a little more research. When you are dealing with only a few ingredients, the small details may make big differences in the final recipe.
I made three different peach cobblers! Yes, we were swimming in peach cobbler at our home. I made the topping with 3 different forms of butter — melted, softened, and cold. I wanted to see how the topping held up and how the butter changed everything.
As you can imagine, the melted butter spread the most and had a chewier texture. The softened butter held its shape better, which was a plus, but I preferred the texture of the melted butter. The cold butter didn’t spread much at all.
- Melted Butter: Gives the topping a smooth texture and results in a denser, chewier cookie layer. Perfect for cobbler since it spreads easily across the fruit.
- Softened Butter: Creates a lighter, fluffier topping, similar to traditional cookies. It won’t spread as evenly but produces more lift.
- Cold Butter: Typically used in biscuits or pie crust, cold butter creates flaky layers. It’s not ideal here if you want a true sugar cookie topping, but it can be used if you prefer a biscuit-style cobbler.
For this recipe, melted butter is the star—it keeps things simple and gives that chewy sugar-cookie texture.
Why You Will Love This Recipe:
Easy to Make – Uses pantry staples and comes together in under an hour.
Versatile – Works with fresh, frozen, or canned peaches, so you can enjoy it year-round.
Sugar Cookie Twist – Classic peach cobbler gets an upgrade with a soft, buttery sugar cookie topping.
If you’re looking for a more classic recipe, this is my original Peach Cobbler Recipe that gets rave reviews!
Ingredients:
- Peaches – I suggest using FRESH peaches in this recipe but you can also use canned or frozen peaches. They bring the sweet, juicy base. I will share substitutions and variations in the recipe card below.
- Sugar – Sweetens the filling.
- Cornstarch – Helps thicken the peach juices into a luscious sauce.
Sugar Cookie Topping:
- Flour – The base of the sugar cookie topping, giving it structure and a soft bite.
- Sugar and Sparkling Sugar – Sweetens the cookie topping and adds a a lightly crisp texture on top of the crust.
- Butter – Adds richness and helps the cookie topping bake up golden and crisp.
- Baking Powder – Helps the cookie topping rise slightly, making it fluffy instead of dense.
How to make the best Sugar Cookie Cobbler:
Prepare the peaches:
- Preheat oven to 350 degrees.
- Peel (if desired), pit, and slice the peaches.
- In a large bowl, toss peaches with sugar, and cornstarch. Optional: add 1/2 teaspoon of vanilla or 1/4 teaspoon of almond extract. Spread evenly into a 11 x 7 baking dish (or 9 x 9).
Make the topping
- In a medium bowl, whisk together the melted salted butter and sugar until combined.
- Add flour and baking powder. If you used unsalted butter, add 1/4 teaspoon of salt. Stir until a thick batter forms.
Assemble the cobbler
- Drop spoonfuls of the topping over the peaches, then gently spread it out with a spatula. It doesn’t have to cover every bit—the topping will spread as it bakes.
- Sprinkle generously with turbinado or sparkling sugar for crunch.
Bake
- Place the dish on a baking sheet (to catch any bubbling juices).
- Bake for 35–42 minutes, or until the topping is golden brown and the peach filling is bubbling at the edges. Check at 30 minutes to make sure the topping isn’t getting too brown. If so, place foil on the top.
Cool & serve
- Let rest for 10–15 minutes before serving to allow the filling to set.
- Serve warm with vanilla ice cream or whipped cream.
Frequently Asked Questions (FAQ’s):
Can I use canned peaches instead of fresh?
Yes! Use peaches in heavy syrup so they aren’t too watery. You may want to drain off a small amount of liquid.
Do I need to peel fresh peaches?
It’s optional. Peeling gives a softer texture, but leaving the skins on saves time and still tastes great. My favorite peeler tool that makes it so easy!
Can I use store-bought sugar cookie dough?
Absolutely! Store-bought dough works perfectly for convenience. I recommend to use about 16 oz of store-bought dough.
How to know when peaches are ripe?
A ripe peach is soft to the touch, smells sweet, and has a deep, vibrant color.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm in the oven at 325°F for 10–15 minutes or in the microwave until heated through.
- Freezing: Not recommended, as the sugar cookie topping may become soggy after thawing.
Substitutions and Variations:
Add a splash of vanilla or almond extract to the peach filling for extra depth. You can also add 1 teaspoon of vanilla to the sugar cookie topping.
Stir cinnamon into the peaches for a warm spice note.
More Cobbler Recipes:
More Peach Recipes:
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Sugar Cookie Peach Cobbler
Ingredients
- 5 large Fresh Peaches *
- 3 Tablespoons Sugar
- 2 teaspoons Cornstarch
Sugar Cooking Topping:
- 1/2 cup Salted Butter (melted)
- 3/4 cup Sugar
- 1 cup Flour
- 1 teaspoon Baking Powder
- Sparkling Sugar or Turbinado Sugar (for topping)
Instructions
- Preheat oven to 350 degrees. Peel (if desired), pit, and slice the peaches. In a large bowl, toss peaches with sugar, and cornstarch. If the peaches aren't juicy enough, add 1 Tablespoon of sugar. Optional: add 1/2 teaspoon of vanilla or 1/4 teaspoon of almond extract. Spread evenly into a 11 x 7 baking dish (or 9 x 9).
- In a medium bowl, whisk together the melted salted butter and sugar until combined.Add flour and baking powder. If you used unsalted butter, add 1/4 teaspoon of salt. Stir until a thick batter forms.
- Drop spoonfuls of the topping over the peaches, then gently spread it out with a spatula. It doesn’t have to cover every bit—the topping will spread as it bakes. Sprinkle generously with turbinado or sparkling sugar for crunch.
- Place the dish on a baking sheet (to catch any bubbling juices). Bake for 35–42 minutes, or until the topping is golden brown and the peach filling is bubbling at the edges. Check it after baking for 25 minutes to make sure the topping isn't getting too brown. If so, place foil on the top.
- Let rest for 10–15 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
